Preheat oven to 325F (or 300F for dark nonstick pan).

Mix graham cracker crumbs, 2 Tbsp sugar, and melted butter until well blended.

Press firmly onto the bottom of a 9-inch springform pan.

Set aside the crust.

Place cottage cheese and 1/2 cup egg product in blender.

Blend well and set aside.

Beat Neufchatel cheese, remaining 3/4 cup sugar, remaining 1-1/2 cups egg product and almond extract in large bowl with electric mixer on high speed until well blended.

Add cottage cheese mixture; mix well.

Pour over crust.

Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set.

Cool on rack for 15 minutes.

Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan.

Refrigerate at least 3 hours.

Place 1 cup strawberries and remaining 2 Tbsp sugar in blender.

Blend until pureed.

Arrange remaining sliced strawberries on top of cheesecake.

Drizzle with strawberry puree.

Refrigerate until ready to serve.

Store leftover cheesecake in refrigerator.